Oven-roasted pork ribs with bourbon BBQ sauce and red cabbage slaw
Oven-roasted pork ribs with bourbon BBQ sauce and red cabbage slaw is an easy meal that requires a little bit of time but not much work. The Mexican-inspired slaw brings brightness to the dish.
Servings 4
Equipment
- oven
Ingredients
- 1.2 kg American-style pork ribs
- 2 tsp ghee or extra virgin olive oil
- 1 brown onion finely chopped
- 2 garlic cloves minced
- 1 cup passata
- 1 tbsp bourbon or whiskey
- 2 tsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp tamarind paste
- 1 tsp smoked paprika
- 1 tsp smoked salt
Red cabbage slaw
- 1/2 small or 1/4 medium red cabbage
- 1 corn cob
- 1 lime
- 2 tsp extra virgin olive oil
- salt and pepper
- small handful of coriander leaves
Instructions
- Preheat oven to 140°C (120°C fan-forced).
- Heat ghee or olive oil in a pan at medium-low heat. Add onion and garlic, cook stirring often until onions are soft and translucent.
- Add passata and bourbon or whiskey. Cook for another couple of minutes, then remove from heat and blend with maple syrup, vinegar, tamarind paste, smoked paprika and smoked salt until smooth.
- Place ribs in a baking dish or tray. Coat with sauce and cover dish with foil.
- Roast ribs for 2-3 hours, until very tender.
- While the ribs cook, boil water in a pot and cook corn until tender, about 5 minutes. Let cool down a little and cut the kernels from the cob.
- Slice the cabbage using a mandolin or sharp knife.
- Mix cabbage, corn and coriander in a bowl. Season with lime juice, olive oil, salt and pepper.
- Serve ribs with coleslaw on the side.